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Vanilla Bean and Nutmeg Rice Pudding

Bev Cooks Recipe by

Vanilla Bean and Nutmeg Rice Pudding

Get your holiday sweet on with a wonderfully creamy vanilla bean and nutmeg rice pudding!

(6 comments)
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6
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Vanilla Bean and Nutmeg Rice Pudding  

As prepared by Bev Cooks

Have you ever eaten at an Indian restaurant and had their insanely incredible rice pudding at the end of the meal and sat there, sweaty and deliciously confused and wondered how on EARTH such a dessert of this creamy caliber exists in the world and pondered the difficulties in making it and then right after that wondered if I'd ever finish this sentence for the love?

I'm here to tell you, rice pudding is. a. breeze. to. make. Believe it or not, it's basic simmering action with some milk, cream, rice and sweetening agents.

I can't believe I just used the words "sweetening agents." Am I growing up?

Really though, if "impressing every single person ever" is on your to-do list, this vanilla bean and nutmeg rice pudding recipe needs to be tattooed on your face.

Well, maybe just your inner arm.

Here we go!

Grab a cup of rice. I lurve jasmine.

Rice in bowl for Vanilla Bean and Nutmeg Rice Pudding

Then get some milk (not pictured, oops) cream, fresh nutmeg, sugar (also not pictured, wow, Bev) and a vanilla bean.

Ingredients for Vanilla Bean and Nutmeg Rice Pudding

Split the vanilla bean with a knife and scrape out the seeds, like so.

Split the vanilla bean with a knife and scrape out the seeds

In a medium saucepan, bring the milk, cream, rice and the sugar to a light simmer. See that rice? It's not cooked.

Bring the milk, cream, rice and the sugar to a light simmer

Then add ze vanilla bean seed scrapings.

Add the vanilla bean seed scrapings

Then grate that nutmeg all in it.

Grate that nutmeg in

Keeping it on a light to medium simmer, stir the mixture until the rice becomes so creamy that you lose all motor skills just gazing at it. This lasts about 20 minutes.

Keeping it on a light to medium simmer, stir the mixture for ~20 minutes

Don't you just want to lick it until it's gone?

Finished Vanilla Bean and Nutmeg Rice Pudding in bowl

One more close up for good measure. And to make sure your heart is still beating.

Close up of Vanilla Bean and Nutmeg Rice Pudding

Promise me you'll make this. Like, right now.



Bev had never actually cooked with a real life vanilla bean until this recipe. Life won't ever be the same for her. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Vanilla Bean and Nutmeg Rice Pudding

Ingredients

1
cup white jasmine rice
2
cups milk (I used reduced fat)
1/2
vanilla bean, split in half and seeds scraped out
1/2
cup heavy cream
2
tablespoons sugar
1
pinch salt
1/2
teaspoon freshly grated nutmeg

Directions

  • 1 Rinse the rice in some water for 30 seconds.
  • 2 Bring the rice, milk, cream, and sugar to a light simmer in a saucepan.
  • 3 Add the vanilla seeds, grated nutmeg and a pinch of salt.
  • 4 Simmer lightly until rice is creamy and most of the liquid is absorbed, about 20 minutes.
  • 5 Serve in little bowls or cups.
See Post

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